CN100382891C - Oat rice processing method - Google Patents
Oat rice processing method Download PDFInfo
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- CN100382891C CN100382891C CNB2006100428912A CN200610042891A CN100382891C CN 100382891 C CN100382891 C CN 100382891C CN B2006100428912 A CNB2006100428912 A CN B2006100428912A CN 200610042891 A CN200610042891 A CN 200610042891A CN 100382891 C CN100382891 C CN 100382891C
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- Prior art keywords
- enzyme
- peeling
- grains
- oat
- seed
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 12
- 235000009566 rice Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 235000013339 cereals Nutrition 0.000 claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 36
- 238000011017 operating method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 244000075850 Avena orientalis Species 0.000 claims 5
- 241000209094 Oryza Species 0.000 abstract description 10
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- 102000004882 Lipase Human genes 0.000 abstract description 2
- 239000004367 Lipase Substances 0.000 abstract description 2
- 108090001060 Lipase Proteins 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 230000000415 inactivating effect Effects 0.000 abstract description 2
- 235000019421 lipase Nutrition 0.000 abstract description 2
- 235000019419 proteases Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 1
- 241000209763 Avena sativa Species 0.000 description 17
- 241000209761 Avena Species 0.000 description 14
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012297 crystallization seed Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a processing method of oat rice, which has simple process, and the prepared oat rice has good taste, no influence on functional components, long shelf life, bright color, short time for processing food and high added value. The invention comprises the following operation steps: sorting raw material skin oat grains, then grading, peeling, inactivating enzyme, screening, drying and packaging. The oat grains are peeled by a peeling machine, and broken grains are not easy to generate in the peeling process. The distance is adjusted according to the size of the seeds, and the peeling rate is kept at about 6%. When the enzyme is deactivated by steam treatment, treating with 100 deg.C steam for 20min, or treating with high pressure water vapor for 10 min; the lipase, protease and amylase can be killed in a short time of 20s by using an infrared high-temperature instant enzyme killing method. Then screening, drying and packaging are carried out.
Description
One, technical field:
The present invention relates to a kind of grain processing method, especially relate to a kind of processing method of grains of oats.
Two, background technology:
1997, U.S. food and drug administration (FDA) are assert: oat can reduce cholesterol, prevents angiocardiopathy, pointed out that the composition that oat can reduce cholesterol is a beta glucan.Beta glucan can help steady blood-sugar content in the oat in addition, to beneficial for diabetics.Owing to the restriction that is subjected to multiple reasons such as traditional idea, kind, output, the methods of cultivation, processing and eating habit, oat can not get due development for a long time usually as coarse cereals and forage crop.
Three, summary of the invention:
The present invention provides a kind of processing method of grains of oats in order to solve the weak point in the above-mentioned background technology, and its technology is simple, and the grains of oats mouthfeel of making is good, and functional component is unaffected, long shelf-life, and bright in color, processed food needs the time short, the added value height.
For achieving the above object, the technical solution used in the present invention is:
A kind of processing method of grains of oats, its special character is to comprise following operating procedure: sorting, the enzyme that goes out, peeling and polishing.
Comprise following operating procedure: carry out classification again after raw material skin oat grain is cleaned, remove the peel, go out enzyme, screening, oven dry, packing.
Comprise following operating procedure:
(1) seed classification: with multiple separator seed is carried out classification by seed size and length, be divided into big seed and fine grain;
(2) peeling: with skinning machine the oat grain of classification is removed the peel processing, adjust spacing according to seed size, the peeling rate remains on about 6%;
(3) enzyme that goes out: adopt steam treatment or the instantaneous enzyme that goes out of infrared high temperature, stack up keeps temperature then, spreads cooling then out;
(4) screening: the particle that produces in the peeling process is sifted out with separator, can be used to produce oatmeal;
(5) oven dry: the grains of oats oven dry behind the enzyme that will go out makes the oat grain moisture be reduced to 11-12%.
(6) pack by the specification requirement of commodity rice.
Comprise following operating procedure: when the enzyme that goes out adopted infrared processing, the temperature of infrared instrument thermal source was 580 ℃, and the kernel temperature of handling is about 100 ℃; When the enzyme that goes out adopts steam treatment, with 100 ℃ of steam treatment 20min, or with 2.4bar high-pressure water vapor processing 10min.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
1, technology advanced person of the present invention is workable.Finished product is brilliant white, and is translucent, is rich in gloss; Seed size is even, the commodity value height; Health care is good; The cooking is convenient, can mix with rice and make rice, can also directly be used for cooking sowens; Mouthfeel has certain bite along sliding; The oat local flavor is dense, aromatic flavour.
2, adopt the grains of oats palatability of processes of the present invention fine.Congee mouthfeel and the glutinous rice made are suitable, and rice mouthfeel and the polished rice done are suitable.
Four, the specific embodiment:
The present invention includes following operating procedure: after the naked oats cleaning, carry out classification, peeling processing, the enzyme that goes out, screening, oven dry, packing again.Enzyme is handled because carried out going out, and can not occur the oxidation Kazakhstan between the oat storage life and lose.
The concrete operations step:
(1) seed classification: with multiple separator seed is carried out classification by seed size and length, be divided into big seed and fine grain;
(2) peeling: with special-purpose skinning machine the oat grain of classification is removed the peel processing, adjust spacing according to seed size, the peeling rate remains on about 6%;
(3) enzyme that goes out: can adopt the instantaneous enzyme that goes out of steam treatment or infrared high temperature, stack up keeps temperature; Spread cooling then out.
(4) screening: the particle that produces in the peeling process is sifted out with separator, can be used to produce oatmeal;
(5) oven dry: the grains of oats oven dry behind the enzyme that will go out makes the oat grain moisture be reduced to 11-12%.
(6) press commodity rice specification (inner wrapping, big packing; Wrapper, plastics package; Elaboration grains of oats and common grains of oats) require to pack.
Above-mentioned technical process should be noted:
1, the peeling time is wanted strict control, and the time is long, can cause glucan and dietary fiber greater loss.
2, the oat enzymatic process condition of going out is wanted strict control, otherwise the enzyme that can not go out fully influences shelf life of products.
3, oven dry back grain water content is strict controlled in 11-12%.
4, inapplicable this law of skin oat varieties.
Embodiment:
(1) seed classification: with multiple separator seed is carried out classification by seed size and length, be divided into big seed and fine grain; Big seed length range is 3.3-3.9mm, and thickness is 1.1-1.3mm; Fine grain length is 2.7-3.3mm, and thickness is 0.9-1.1mm.Oat after cleaning does not have impurity such as stone, xenogenesis grain grain, reaches and can directly use standard.
(2) peeling: the oat grain of classification is removed the peel processing with special-purpose skinning machine.Adjust spacing according to seed size, the peeling rate remains on about 6%; The purpose of this operation is to improve mouthfeel.
(3) enzyme that goes out: in the time of can adopting steam treatment, with 100 ℃ of steam treatment 20min, or with high pressure (2.4bar) steam treatment 10min.With the instantaneous enzyme inactivating method of infrared high temperature, need infrared emittance, guarantee that temperature is enough high, can kill lipase, protease and amylase by short time 20s.Need oat grain moisture is adjusted to 20% before the infrared enzyme that goes out.Going out keeps temperature 6h with stack up behind the enzyme, also can finish on conveyer belt, and its effect is to guarantee enzymatic activity complete deactivation under higher temperature and high humidity.Spread cooling then out.
(4) screening: divide combination to sift out with cellular type the particle that produces in the peeling process, oversize enters down polishing process one, and screenings can be used to produce oatmeal after collecting;
(5) oven dry: because seed peeling earlier, the enzyme that goes out again, the seed smooth surface is to using equally light of polishing agent.The grains of oats that will go out behind the enzyme carries out heated-air drying or cold air drying, makes the oat grain moisture be reduced to 11-12%.
(6) press commodity rice specification (inner wrapping, big packing; Wrapper, plastics package; Elaboration grains of oats and common grains of oats) require to pack.
Claims (2)
1. the processing method of a grains of oats is characterized in that comprising following operating procedure:
(1) seed classification: with multiple separator seed is carried out classification by seed size and length, be divided into big seed and fine grain;
(2) peeling: with skinning machine the oat grain of classification is removed the peel processing, adjust spacing according to seed size, the peeling rate remains on about 6%;
(3) enzyme that goes out: adopt steam treatment or the instantaneous enzyme that goes out of infrared high temperature, stack up keeps temperature, spreads cooling then out;
(4) screening: the particle that produces in the peeling process is sifted out with separator, be used to produce oatmeal;
(5) oven dry: the grains of oats oven dry behind the enzyme that will go out makes the oat grain moisture be reduced to 11-12%.
(6) pack by the specification requirement of commodity rice.
2. the processing method of a kind of grains of oats according to claim 1 is characterized in that comprising following operating procedure: when the enzyme that goes out adopted infrared processing, the temperature of infrared instrument thermal source was 580 ℃, and the kernel temperature of handling is about 100 ℃; When the enzyme that goes out adopts steam treatment, with 100 ℃ of steam treatment 20min, or with 2.4bar high-pressure water vapor processing 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100428912A CN100382891C (en) | 2006-05-30 | 2006-05-30 | Oat rice processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100428912A CN100382891C (en) | 2006-05-30 | 2006-05-30 | Oat rice processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1883809A CN1883809A (en) | 2006-12-27 |
| CN100382891C true CN100382891C (en) | 2008-04-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100428912A Expired - Fee Related CN100382891C (en) | 2006-05-30 | 2006-05-30 | Oat rice processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN100382891C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973681B (en) * | 2006-12-13 | 2010-12-22 | 山西金绿禾燕麦研究所 | Technological process of producing oat diet fiber and nutritious powder with oat bran |
| CN102334648B (en) * | 2011-08-08 | 2013-11-27 | 内蒙古塞宝燕麦食品有限公司 | Method for processing oat rice |
| CN102872934B (en) | 2012-10-18 | 2015-11-25 | 内蒙古三主粮天然燕麦产业股份有限公司 | A kind of oat treating apparatus and method |
| CN102972518B (en) * | 2012-11-08 | 2013-09-25 | 南昌大学 | Method for extending storage period of embryo rice |
| CN103284051A (en) * | 2013-04-16 | 2013-09-11 | 浙江野麦食品有限公司 | Enzyme deactivation method for oat |
| CN103461482B (en) * | 2013-09-24 | 2015-04-22 | 江苏大学 | Processing method for stabilizing enzyme activity of brown rice lipase and improving eating quality |
| CN104815719B (en) * | 2015-05-04 | 2018-01-02 | 苏州市启扬商贸有限公司 | The processing method of smart flour |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN109419301B (en) * | 2017-08-24 | 2021-04-20 | 佛山市顺德区美的电热电器制造有限公司 | Soybean milk preparation method, soybean milk preparation control system, soybean milk machine and computer device |
| CN107668487A (en) * | 2017-11-19 | 2018-02-09 | 内蒙古东麦企业管理有限公司 | The processing method and product of a kind of grains of oats |
| CN109077239A (en) * | 2018-07-13 | 2018-12-25 | 金维他(福建)食品有限公司 | A kind of preparation method of full plumule naked oats grain |
| CN110773251A (en) * | 2019-09-23 | 2020-02-11 | 河南工业大学 | Wheat peeling and layered flour-taking flour milling process |
| CN111700109B (en) * | 2020-07-03 | 2022-05-17 | 广东金祥食品有限公司 | Oat enzyme deactivation treatment method and oat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4028468A (en) * | 1975-10-01 | 1977-06-07 | The Quaker Oats Company | Oat groat fractionation process |
| RU2090262C1 (en) * | 1996-03-20 | 1997-09-20 | Общество с ограниченной ответственностью Научно-производственная маркетинговая фирма "Техномельсервис" | Oat processing method (versions) |
| CN1418568A (en) * | 2001-11-14 | 2003-05-21 | 任长忠 | Husked oatmeal |
-
2006
- 2006-05-30 CN CNB2006100428912A patent/CN100382891C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4028468A (en) * | 1975-10-01 | 1977-06-07 | The Quaker Oats Company | Oat groat fractionation process |
| RU2090262C1 (en) * | 1996-03-20 | 1997-09-20 | Общество с ограниченной ответственностью Научно-производственная маркетинговая фирма "Техномельсервис" | Oat processing method (versions) |
| CN1418568A (en) * | 2001-11-14 | 2003-05-21 | 任长忠 | Husked oatmeal |
Non-Patent Citations (3)
| Title |
|---|
| 国产裸燕麦米加工工艺流程与方法. 杨才，席文宇，罗勇庆.粮食与油脂，第1期. 2005 * |
| 燕麦片加工及综合开发. 黄志好.食品与机械，第2期. 1997 * |
| 燕麦的化学成分和加工工艺. 朱天钦.郑州粮食学院学报，第4期. 1985 * |
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| Publication number | Publication date |
|---|---|
| CN1883809A (en) | 2006-12-27 |
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